Today,12 JULAI 2010, I learn about...
5 reason of food spoilage which is :-
microbial reaction = everywhere/grow rapidly/can become hazardous
enzymatic reaction = harvest food cause physical & chemically change/common spoilage is enzymatic browning(polyphenol oxidase)
chemical reaction = rancidity (refer to fish ingredient)/nonenzymic browning(maillard reaction)
physical = crystallization(ex:sugar from sugar cane)/recrystallization:ice cream/phase changes,lose of entrapped flavor
mechanical = packaging damage/handling vibration
Food Additive -> improve its presentation & nutritional value
then..everyone must buy THE FOOD REGULATION 1985 from popular book store...
What is GRAS???
it is stands for Generally Regarded As Safe --> additive used for a long time without apparent harm (ex:KBR,potassium bromate)
FDA stands for Food, Drugs Administration EMULSIFIER : prevent separation of immiscible phase HYDROCOLLOID : gelatin, pectin, starch, guar gum (high viscosity even very low concentration) STABILIZER & THICKENER : control consistency of liquid, suspending, setting, gelling, bulking...
i also learn that bulking is to be or appear to be massive in terms of size, volume, or importance
Today, 19 JULAI 2010, i learn ... FLAVORING : impart the characteristic flavor, augment, complement, modify flavor, mask the original flavor ADDITIVE : enzyme as an additive
prolong the freshness of bread
enhance the browning of the crust
ensure sufficient supply of permentable sugars in frozen dough
ACIDULANTS : serve as buffers(maintain pH), acid, alkalis & neutralizing agent. it affect color, texture & flavor [ex: citric acid, sodium bicarbonate] *All food in the world can be divided to 2 {with the middle pH is 4.5}
Low Acid Food (high pH)
High Acid Food (low pH)
COLORING : the first thing we judge before we consume, it is an indication of taste & flavors quality, and divide to synthetic and natural color PRESERVATIVE : capable of inhibiting, retarding, arresting the growth of microorganism
~ How to make food stay longer? ~ Add preservative is not a most suitable answer... we must know the composition and the pH of the food first then we can apply any process.
ANTI BROWNING AGENT : retard enzymatic browning by adding citric acid, vitamin C, or sodium sulphite which will deactivate the enzyme by denature the protein DOUGH CONDITIONER : modify protein & starch, improved properties ANTI CAKING AGENT : prevent caking, lumping & agglomeration which added to dry ingredient HUMECTANT : retention of moisture & prevent the drying out of certain type of confection SWEETENER : hydrolyzed starch, divide to 2 = nutritive sweetener and non nutritive sweetener
5 reason of food spoilage which is :-
Food Additive -> improve its presentation & nutritional value
then..everyone must buy THE FOOD REGULATION 1985 from popular book store...
What is GRAS???
it is stands for Generally Regarded As Safe --> additive used for a long time without apparent harm (ex:KBR,potassium bromate)
FDA stands for Food, Drugs Administration
EMULSIFIER : prevent separation of immiscible phase
HYDROCOLLOID : gelatin, pectin, starch, guar gum (high viscosity even very low concentration)
STABILIZER & THICKENER : control consistency of liquid, suspending, setting, gelling, bulking...
i also learn that bulking is to be or appear to be massive in terms of size, volume, or importance
Today, 19 JULAI 2010, i learn ...
FLAVORING : impart the characteristic flavor, augment, complement, modify flavor, mask the original flavor
ADDITIVE : enzyme as an additive
- prolong the freshness of bread
- enhance the browning of the crust
- ensure sufficient supply of permentable sugars in frozen dough
ACIDULANTS : serve as buffers(maintain pH), acid, alkalis & neutralizing agent. it affect color, texture & flavor [ex: citric acid, sodium bicarbonate]*All food in the world can be divided to 2 {with the middle pH is 4.5}
COLORING : the first thing we judge before we consume, it is an indication of taste & flavors quality, and divide to synthetic and natural color
PRESERVATIVE : capable of inhibiting, retarding, arresting the growth of microorganism
~ How to make food stay longer?
~ Add preservative is not a most suitable answer... we must know the composition and the pH of the food first then we can apply any process.
ANTI BROWNING AGENT : retard enzymatic browning by adding citric acid, vitamin C, or sodium sulphite which will deactivate the enzyme by denature the protein
DOUGH CONDITIONER : modify protein & starch, improved properties
ANTI CAKING AGENT : prevent caking, lumping & agglomeration which added to dry ingredient
HUMECTANT : retention of moisture & prevent the drying out of certain type of confection
SWEETENER : hydrolyzed starch, divide to 2 = nutritive sweetener and non nutritive sweetener